Top 11 Greek Hard Cheeses

Balantinos is a family-owned dairy from Crete, founded in 1928 and based in the Chania region, with nearly a century-long tradition in the production of authentic Cretan dairy products. The company evolved from a small artisanal workshop into a modern dairy operation while maintaining strong ties with local livestock farmers and preserving traditional island recipes.

Its raw milk comes primarily from sheep and goats raised in the mountainous areas of western Crete, where natural grazing and the Mediterranean climate strongly shape the aromatic profile of the milk. Balantinos is especially known for producing PDO-certified cheeses such as Graviera Kritis PDO, as well as kefalotyri, white cheeses, and traditional yogurts.

Production combines contemporary technology and strict food safety standards with knowledge passed down through generations. The facilities are certified according to international quality standards, ensuring consistency and enabling export activity.

A strong emphasis is placed on preserving the authentic taste of Crete and the local identity of its products. In addition to cheeses, the range includes traditional Cretan butter oil made according to time-honored methods.

Balantinos positions itself as a producer that connects tradition, regional origin, and modern food production. Its products are available throughout Greece and on international markets as part of the contemporary offering of authentic Mediterranean dairy products.Expand

Bafas is a family-owned dairy producer based in the Arta area, in the Epirus region of western Greece, with roots dating back to the 1960s. The company evolved from small-scale artisanal production into a modern dairy operation while maintaining strong ties with local milk producers and traditional cheesemaking practices.

Its production combines contemporary technology with strict quality and food safety standards, alongside long-established know-how, ensuring consistent quality and a recognizable flavor profile. Thanks to a well-developed distribution network, Bafas products are now available in many countries across Europe and beyond, positioning the company as an important representative of the modern Greek dairy and cheese industry.Expand

E.A.S. Naxos was founded in 1926 and is a key player in Naxos's agricultural sector, especially known for its dairy and cheese production.

This cooperative is significant for its contributions to the local economy and for supporting the agricultural activities on the island. E.A.S. Naxos has several primary products, with Graviera Naxou P.D.O. cheese being its most famous.

This cheese is protected under the Protected Designation of Origin status, signifying its unique regional characteristics. The cooperative also produces other dairy products and operates a modern milk processing plant. Furthermore, the cooperative has expanded into other agricultural products like the Patata Naxou, which is recognized with a Protected Geographical Indication. Expand

This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact interior filled with small holes. Graviera Naxou is a hard table cheese with a refreshing taste and light aroma. It has a maximum moisture content of 38% and at least 40% fat content. The milk used for its production comes from breeds that are traditionally raised on the island, which feed on a diet of local plants and herbs that give their milk a unique flavor. It can be sliced and served as an appetizer, fried and eaten as a snack, or grated over pasta. Expand

This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of sheep milk and a maximum of 20% goat milk. These goats and sheep wander freely on the green pastures of the island, and their diet is based on local plants, which give their milk a special quality that is expressed in this exceptional cheese. It is a hard table cheese with a light yellow color and firm texture. Its taste is slightly sweet and nutty. This cheese matures for 3 to 5 months before being put on the market. It is the most popular Greek cheese next to feta, and it can be found almost anywhere outside of Greece's borders. It can be served as an appetizer or grated and used in salads or soups. Expand

This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep's milk or a mixture of sheep's and goat's milk. Kefalograviera got its name after two cheeses because it's a cross between Kefalotyri, a salty, intensely flavored cheese, and the mellow Graviera cheese. It is sold in wheels or wedges, and is easily identified by its firm texture and light brown rind. Statistics show that it is becoming one of the most widespread cheeses in Greece, with annual production of around 3,000 tons. Kefalograviera is a hard table cheese that is often used to prepare a popular Greek fried cheese dish called saganaki.Expand

Metsovone is a hard or semi-hard smoked table cheese, produced from cow's milk or alternatively with a mixture of cow's milk with up to 20% sheep’s or goat’s milk. It has been made in the Metsovo mountain region for more than 50 years from locally reared animals' milk. During the manufacturing, it is put in cylindrical molds that are placed in cold water to make the cheese more compact and afterwards placed in pickle. After the drying, the maturation lasts, at least, three months. Finally, it is smoked for a couple of days. It has a textured paste and a slightly yellow rind. The taste is rich, slightly salty and spicy, with a dried fruit aftertaste. It can be enjoyed both raw and cooked and is a regular ingredient in quiches or pizzas. It is an excellent appetizer to serve with a glass of ouzo or wine.Expand

This hard cheese is obtained exclusively from the milk of cows bred on the island of Syros in the Cyclades archipelago, where this famous cheese has been produced for more than half a century using the same traditional methods. The local cows are fed a diet of aromatic local plants and herbs, which contribute to the buttery scent of this cheese. It is quite hard and compact with many irregular holes. It has a cylindrical shape and a color that varies from light to intense yellow. Its aroma is unique and it has a pleasantly spicy taste with an aftertaste reminiscent of dried fruit. It can be eaten plain as a table cheese, and it is also often used as an ingredient in soufflés or omelettes.Expand

Ladotyri Mytilinis is a hard table cheese made from sheep's milk or sheep's and goat's milk, the amount of which should not exceed 30%. It is produced only on the island of Lesbos, in the Prefecture of Lesbos in the Northern Aegean Islands. It is made in special cylindrical moulds that provide the cheese with a characteristic shape. This pale yellow cheese is very salty and slightly spicy and exudes a distinctive fragrant aroma of sheep milk. After the maturation, the common practice is to preserve Ladotyri Mytilinis in olive oil or cover it with paraffin wax. In fact, Ladotyri even translates to 'the cheese preserved in oil'. This cheese is very famous in the area of its production, but in the whole of Greece, as well, although it is one of the rarest cheeses available on the market. It is usually enjoyed in various dishes and salads and paired with light, fruity wines.Expand

This is a delicious hard table cheese produced exclusively from sheep milk or a mixture of sheep milk and no more than 30% goat milk. This cheese has been made for over a century in the mountainous Agrafon area of the Karditsa prefecture, and it contains the aroma and flavor of mountain herbs. Graviera Agrafon cheese is ripened for around three months. During the maturing process, microflora develops on its surface which contributes to the ripening process and the characteristic scent of the cheese. It is a hard, round cheese, usually available in varying sizes from 2 to 3 kilos. The interior of the cheese is compact and full of small holes. Not as popular as Graviera Naxou or Graviera Kritis, this bright yellow cheese has a slightly sweet taste and rich aroma that make it worth trying. Sliced, this cheese pairs well with tannic red wines.Expand

Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong, rich aroma, while the flavors can best be described as salty, strong, tangy, sharp, and spicy. It is believed that kefalotyri is the predecessor of most hard Greek cheeses, since it dates back to the Byzantine era. There are two main varieties – young kefalotyri, aged for a minimum of 2-3 months, and aged kefalotyri, which is aged for at least one year and has a much stronger flavor. It is recommended to use kefalotyri in pasta dishes and meat dishes, or grate it over stews, salads, and pizzas. If consumed on its own, pair it with figs, grapes, pears, and a glass of red wine.Expand

Melichloro is a traditional cheese produced on the island of Lemnos. The cheese is made from fresh sheep's and goat's milk. Its texture is hard, while the flavors are rich and complex, capturing the scent of herbs and wildflowers that grow on the island. Melichloro matures in dark and dry rooms, and it's drained at the end of spring, when humidity is as low as possible so that maximum drainage can be achieved. The result is a hard cheese that's ideal for grating over various dishes. It's recommended to serve Melichloro with thyme honey and walnut halves. Pair it with ouzo or tsipouro grape distillate.Expand

Xynotyro is a Greek whey cheese originating from the island of Mykonos. It is made from goat’s or sheep’s milk. The cheese is characterized by its hard, flaky, melt-in-the-mouth texture. Its aroma is pungent, while its flavor is sweet, sour, and reminiscent of burnt caramel. Xynotyro is traditionally drained and cured in reed baskets, then matured in bags made from animal skin. However, it can be consumed fresh or after it has been aged for three months. It is recommended to use it in baked dishes and salads.Expand